Pumpkin Roll (Print version)

A tender spiced Pumpkin Roll wrapped around creamy vanilla cream cheese filling, chilled until sliceable and dusted with powdered sugar.

# Ingredients:

For the pumpkin cake

01 - 3/4 cup (95 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon ground nutmeg
06 - 1/8 teaspoon ground cloves
07 - 1/2 teaspoon fine salt
08 - 3 large eggs, room temperature
09 - 1 cup (200 g) granulated sugar
10 - 2/3 cup (165 g) canned pumpkin puree
11 - 1 teaspoon vanilla extract

For rolling and filling

12 - 2 tablespoons powdered sugar, for dusting the towel
13 - 8 oz (225 g) cream cheese, softened
14 - 4 tablespoons (56 g) unsalted butter, softened
15 - 1 cup (115 g) powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - 1/3 cup (35 g) finely chopped toasted pecans, optional
18 - Extra powdered sugar, for serving

# Instructions:

01 - Heat the oven to 375 F. Line a 10x15-inch jelly roll pan with parchment paper, leaving a little overhang, then lightly grease the parchment.
02 - Whisk the flour, baking powder, spices, and salt in a bowl. In a separate large bowl, beat the eggs and granulated sugar until smooth and slightly thickened, then mix in the pumpkin and vanilla. Stir in the dry ingredients just until combined.
03 - Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, until the cake springs back when lightly touched and a tester comes out clean.
04 - Dust a thin clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, peel away the parchment, and roll the cake up from a short end with the towel inside. Let it cool completely.
05 - Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until creamy and spreadable. Fold in the pecans if using.
06 - Carefully unroll the cooled cake. Spread the filling evenly, leaving a small border. Roll the cake back up without the towel, wrap it tightly, and refrigerate for at least 1 hour before slicing.
07 - Trim the ends if desired, dust with powdered sugar, and slice with a sharp knife. Wipe the knife between cuts for the neatest spirals.

# Good to know:

01 - Chill at least 1 hour before slicing for the cleanest spiral.
02 - The roll can be made 1 day ahead and stored wrapped in the refrigerator.
03 - Use canned pumpkin puree, not pumpkin pie filling.

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